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Wandering River Husky - Food Store

5004 50 Street Wandering River AB T0A 3M0 · Food - General

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection. Ensure that a QUAT or Chlorine bleach sanitizer solution at 200 ppm is available at all times. Staff should use one type of sanitizer to avoid inadvertently mixing two different types of sanitizer solution. QUAT sanitizer solution measuring 200 ppm is prepared by the operator during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some cutting boards are noted to have extensive cuts and are no longer smooth and easily cleanable. Ensure that damaged cutting boards are replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelves on the side wall in the kitchen are noted to have food debris and some dust buildup. Ensure the shelves and any trays or items with dust and debris are cleaned and sanitized.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A tray on a shelf in the kitchen shelving unit is noted to have some debris and grime buildup. 2.Some absorbent white pads are placed on the bottom shelf of the open sandwich cooler in the store that are not clean. 1-2. Ensure all the indicated items and areas are cleaned and sanitized.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution for surfaces and high touch areas is not available. Ensure that a QUAT or Bleach sanitizer solution at 200 ppm is made available. Using both sanitizer solutions should be avoided. Staff prepared a QUAT sanitizer solution at 200 ppm during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A tray on a shelf in the kitchen shelving unit is noted to have some debris and grime buildup. 2.Dust is noted on top of the ice cream machine.3.Smoothie mixer base has buildup of grime.4.Some absorbent white pads are placed on the bottom shelf of the open sandwich cooler in the store that are not clean. 1-4. Ensure all the indicated items and areas are cleaned and sanitized.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution is not available during the inspection to be used on food preparation surfaces.A QUAT or bleach sanitizer solution at 200 ppm must be available in a container or spray bottle at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some boxes of foods are noted be stored on the floor. Ensure that foods are stored a minimum of 6 inches above the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A white corrugated carboard pad that is smooth is used on the prep counter under a cutting board. It is held by tape to the side of prep counter, and there is some damage on the surface.Ensure that this item is not used on the prep counter as it is not food grade and not easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A bubble tea sealer is noted to have dust buildup. The plastic that gets sealed onto the cups is open to dust buildup which could contaminate the drink.Ensure that the sealer is cleaned and sanitized and the plastic that covers the cup is maintained in a way to prevent dust contaminating the cups.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.A tray on a shelf in the kitchen shelving unit is noted to have some debris and grime buildup. 2.Some containers in the old prep cooler used as a storage cabinet have buildup of grime and debris.3.Dust is noted on top of the ice cream machine.4.Cabinet under plastic heat sealer is noted have dust and debris buildup.5.Smoothie mixer base has buildup of grime.6.Some absorbent white pads are placed on the bottom shelf of the open sandwich cooler in the store that are not clean. 1-6. Ensure all the indicated items and areas are cleaned and sanitized.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution in a sink is measured to be at 100 ppm. Ensure that the QUAT sanitizer is maintained at 200 ppm. QUAT sanitizer solution is adjusted during the inspection and is measured to be at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A jug of water used for making milkshakes is noted to be stored on a shelf in a cabinet at room temperature. Ensure that the water jug is stored in the cooler. The jug was moved into the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer is not available in the silver standing fridge. Fridges must have thermometers available to monitor temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.The outside door areas of the walk-in freezer are noted to have buildup of grime. 2.Liners used on the bottom shelf of the open sandwich cooler in the store area are noted to be dusty and grimy. 3.Some tea towels are noted to be placed in the back of the open sandwich cooler and one is noted to have buildup of what appears to be mold.1-2.Ensure that the indicated areas and items are cleaned and sanitized. 3.Do not place tea towels in the cooler. Operator removed the tea towels during the inspection.
  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.Dirty cloths are noted to be hanging around the sinks. 2.A chlorine bleach spray sanitizer bottle is measured to be to be very strong.1.Ensure that cloths are frequently replaced and dirty cloths are removed to be washed. 2.Ensure that chlorine bleach sanitizer is prepared to be at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of onions and potatoes and a box of bananas are noted to be stored on the floor in the back storage areas. Ensure that all foods are stored off the floor to prevent access by pests.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1.The QUAT sanitizer solution is measured to be 0ppm in the sink. Staff are instructed to re-make sanitizer and the QUAT solution is measured to be at 200ppm.2.The water level in the QUAT sanitizer solution sink is very low and does not allow for full submerging of dishes and utensils.3.A staff member is observed to wash a plate that fell on the floor and proceeded to place the plate to dry without the sanitizing step. 1.Ensure that QUAT sanitizer solution is prepared and measured to be at 200 ppm. 2.The water level in the sanitizer sink must be adequate to ensure that all dishes and utensils can be fully submerged in the sanitizer solution for 2 minutes. 3.Ensure that staff are instructed on proper dishwashing procedures which include washing with soap and water, rinsing with clean water and submerging in sanitizer solution at 200 ppm for two minutes.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The QUAT sanitizer test strips are noted to be expired.Ensure that new test strips are obtained.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Some food items such as syrups as well as milkshake containers are noted to be stored in cardboard boxes which are not cleanable.2.Mixer jugs are noted to be drying on a dirty cloth on the counter. 1.Ensure that all dishes, utensils and foods are stored in containers that are non-absorbent, smooth and easily cleanable. 2.Ensure that the jugs are stored on the dish drying rack to dry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1.Dust buildup is observed on shelves with pots and other dishes.2.The cabinet unit under the cling wrap packager is noted to have buildup of grease and grime.1-2.Ensure that the indicated areas are cleaned and sanitized.